Spaghetti Squash and Pork Stir-Fry
Date: Oct. 23rd, 2019 - 1:00 PM
Ingredients
1 – 3-pound spaghetti squash
1 pound pork tenderloin,trimmed
2 teaspoons toasted sesame oil
5 medium scallions, thinly sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
½ teaspoon salt
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon Asian red chili sauce, such as sriracha or chili oil
Preparation
- Preheat oven to 350°F.
- Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
- Slice pork into thin rounds; cut each round into matchsticks.
- Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chili sauce (or chili oil); cook, stirring constantly, until aromatic, about 30 seconds.
